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1
Remove the giblets, neck and tail piece from the turkey and reserve them for gravy, if desired.
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2
Rinse the turkey inside and out with cold water.
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3
In a large pot or 5-gallon bucket, stir the salt and 1 gallon of cold water together.
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4
Carefully set the turkey into the water and cover the bird by 2 to 3 inches with cold water.
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5
Refrigerate or set the turkey in a very cold (32 to 40 degrees F) place for 8 to 12 hours.
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6
Remove the turkey from the brine, rinse well and pat dry with paper towels.
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7
Let it sit out at room temperature for an hour, or an hour and a half at most.
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8
Position a rack in the bottom of your oven and preheat to 450 degrees F.
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9
In a large bowl, toss together the onion, carrots, celery, thyme, parsley, bay leaf and half the butter.
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10
Pack the body and neck cavities loosely with this mixture.
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11
Truss the legs together with kitchen twine and secure the neck flap to the back with a couple of trussing pins or sturdy toothpicks.
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12
Rub the turkey with half of the remaining butter and set the bird on its side on a rack in a roasting pan.
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13
Roast it for 15 minutes, then turn it onto its other side and roast for 15 minutes more.
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14
Reduce the heat to 325 degrees F.
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15
Soak a large piece of cheesecloth (enough to cover the turkey breast) in the remaining butter, turn the turkey breast-side up and place the cheesecloth over the breast.
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16
Add 1/2 cup of water to the pan.
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17
Continue roasting, basting with pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the breast registers 160 degrees F.
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18
Check a meaty section of the thigh, as well; it should also register 160 degrees F.
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19
If the breast is cooking too quickly, tent it loosely with aluminum foil.
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20
Total roasting time should be about 2 1/2 hours.
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21
Let the turkey rest for 20 to 30 minutes before carving.
